Numerous sources indicate that the name ‘Fregola’ derives from the Sardinian verb ‘ficare’ meaning to crumble. This is most likely a reference to the characteristic method of shaping Fregola by hand, in which the semolina and the water are rubbed together between the fingers to create a crumbly texture.
The pasta is then traditionally sun dried and toasted very briefly in a wood burning oven. Thanks to this sun drying and toasting process, Fregola invariably remains perfectly ‘al dente' when cooked – an exceptional quality no other pasta is able to guarantee.
From a nutritional point of view, the distinctive features of Fregola are rendered more outstanding still by the presence of Tryptophan, an essential amino acid serotonin precursor. Serotonin is a neurotransmitter that plays a role in regulating mood and sleep patterns.
Fregola is an extremely versatile type of pasta, the ideal companion for all types of produce from the land and the sea. Traditionally, Fregola should be pre-cooked in a fish fumet or meat consommé gradually adding all the base ingredients of the condiment in line with their cooking times, so that they blend smoothly and creamily together to create a delicious lively flavour. (See our recipes section for cooking ideas).
Here at Benfatti we refuse to transport handmade pasta by sea, instead we fly it in from Sardinia, this ensures you receive only the highest quality pasta which is authentic, unadulterated and tastes identical to the pasta eaten in Sardinia.
Specifications:
Package / Size: 500 grams, plastic bag
Storage: Cool dry place, away from light
Origin:
Made in Morgongiori
Province of Oristano (OR)
Region of Sardinia, Italy
Currently out of stock
$25.00
Fregola - Hand Made in Sardinia
